| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese
|
Guitián, M. Virginia
|
|
2019
|
97 |
C |
p. 92-98
|
artikel
|
| 2 |
A potential technological application of probiotic microcapsules in lactose-free Greek-style yoghurt
|
Pinto, Stephanie S.
|
|
2019
|
97 |
C |
p. 131-138
|
artikel
|
| 3 |
Application of the Rate-All-That-Apply (RATA) method to differentiate the visual appearance of milk powders using trained sensory panels
|
Traill, Rachel M.
|
|
2019
|
97 |
C |
p. 230-237
|
artikel
|
| 4 |
Collagen production ability of milk basic protein is dependent on stimulatory effect of transforming growth factor-β1 and β2
|
Ono-Ohmachi, Aiko
|
|
2019
|
97 |
C |
p. 71-75
|
artikel
|
| 5 |
Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools
|
Cavalcanti, Rodrigo N.
|
|
2019
|
97 |
C |
p. 120-130
|
artikel
|
| 6 |
Development, validation, and application of a fast, simple, and robust SPE-based LC-MS/MS method for quantification of angiotensin I-converting enzyme inhibiting tripeptides Val-Pro-Pro, Ile-Pro-Pro, and Leu-Pro-Pro in yoghurt and other fermented dairy products
|
Moosmang, Simon
|
|
2019
|
97 |
C |
p. 31-39
|
artikel
|
| 7 |
Dietary enrichment of milk and dairy products with n-3 fatty acids: A review
|
Gebreyowhans, Solomon
|
|
2019
|
97 |
C |
p. 158-166
|
artikel
|
| 8 |
Dynamic in vitro gastric digestion of infant formulae made with goat milk and cow milk: Influence of protein composition
|
Ye, Aiqian
|
|
2019
|
97 |
C |
p. 76-85
|
artikel
|
| 9 |
Editorial Board
|
|
|
2019
|
97 |
C |
p. ii
|
artikel
|
| 10 |
Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels
|
Galante, Micaela
|
|
2019
|
97 |
C |
p. 216-221
|
artikel
|
| 11 |
Explaining the different textures of commercial processed cheese from fractured structures
|
Inoue, Keita
|
|
2019
|
97 |
C |
p. 40-48
|
artikel
|
| 12 |
Growth and viability of Lactobacillus acidophilus NRRL B-4495, Lactobacillus casei NRRL B-1922 and Lactobacillus plantarum NRRL B-4496 in milk supplemented with cysteine, ascorbic acid and tocopherols
|
Soto, Rosario I.
|
|
2019
|
97 |
C |
p. 15-24
|
artikel
|
| 13 |
How do different cooling temperatures affect the characteristics of set-type yoghurt gel?
|
Oraç, Aysun
|
|
2019
|
97 |
C |
p. 49-56
|
artikel
|
| 14 |
Investigation on the influence of high protein concentrations on the thermal reaction behaviour of β-lactoglobulin by experimental and numerical analyses
|
Quevedo, Maria
|
|
2019
|
97 |
C |
p. 99-110
|
artikel
|
| 15 |
Novel β-casein derived antioxidant and ACE-inhibitory active peptide from camel milk fermented by Leuconostoc lactis PTCC1899: Identification and molecular docking
|
Soleymanzadeh, Nazila
|
|
2019
|
97 |
C |
p. 201-208
|
artikel
|
| 16 |
Occurrence and identification of spore-forming bacteria in skim-milk powders
|
Li, Fang
|
|
2019
|
97 |
C |
p. 176-184
|
artikel
|
| 17 |
Official control and self-monitoring: Data agreement report in the integrated food safety system of an Italian dairy chain
|
Martelli, Francesco
|
|
2019
|
97 |
C |
p. 185-190
|
artikel
|
| 18 |
Physicochemical properties and issues associated with trypsin hydrolyses of bovine casein-dominant protein ingredients
|
Lim, Aaron S.L.
|
|
2019
|
97 |
C |
p. 111-119
|
artikel
|
| 19 |
Pilot-scale β-casein depletion from micellar casein via cold microfiltration in the diafiltration mode
|
Schäfer, Johannes
|
|
2019
|
97 |
C |
p. 222-229
|
artikel
|
| 20 |
Protein profile of dairy products: Simultaneous quantification of twenty bovine milk proteins
|
Bär, Cornelia
|
|
2019
|
97 |
C |
p. 167-175
|
artikel
|
| 21 |
Proteolysis in Danish blue cheese during ripening
|
Mane, A.
|
|
2019
|
97 |
C |
p. 191-200
|
artikel
|
| 22 |
Rapid analysis of magnesium in infant formula powder using laser-induced breakdown spectroscopy
|
Markiewicz-Keszycka, Maria
|
|
2019
|
97 |
C |
p. 57-64
|
artikel
|
| 23 |
Rheological methods to analyse the thermal aggregation of calcium enriched milks
|
Meza, Bárbara Erica
|
|
2019
|
97 |
C |
p. 25-30
|
artikel
|
| 24 |
Seasonal variation in spore levels of Bacillus cereus and its psychrotrophic strains in raw milk in Hokkaido, Japan, and evaluation of strain diversity
|
Ohkubo, Yoshiaki
|
|
2019
|
97 |
C |
p. 209-215
|
artikel
|
| 25 |
Slowly dissolving particles in instant whole milk powder – Characterisation and quantitative analysis
|
Lloyd, Richard
|
|
2019
|
97 |
C |
p. 65-70
|
artikel
|
| 26 |
16S rDNA high-throughput sequencing and MALDI-TOF MS are complementary when studying psychrotrophic bacterial diversity of raw cows' milk
|
Zhang, Dong
|
|
2019
|
97 |
C |
p. 86-91
|
artikel
|
| 27 |
Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR
|
Wang, Yunna
|
|
2019
|
97 |
C |
p. 149-157
|
artikel
|
| 28 |
Variation of milk technological properties in sheep milk: Relationships among composition, coagulation and cheese-making traits
|
Vacca, G.M.
|
|
2019
|
97 |
C |
p. 5-14
|
artikel
|
| 29 |
Viscosity reduction in concentrated protein solutions by hydrodynamic cavitation
|
Gregersen, Sandra Beyer
|
|
2019
|
97 |
C |
p. 1-4
|
artikel
|
| 30 |
Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival
|
Costa, Guilherme M.
|
|
2019
|
97 |
C |
p. 139-148
|
artikel
|
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